Binding agent, coagulant and lathering capacity for use in cake/biscuit making, aerated confectionery (nougat, toffee, marshmallow, caramel)
• DOSE :
Mousses and meringues : 150 g/l of water
• Macaroons and almond petits-fours =75 g per 1l of water
• Delicatessen/hams (foie gras mousse, meat binding, jelly purifications
